Spicy Cauliflower & Citrus Salad
Servings Prep Time
2-4servings 5minutes
Cook Time
Servings Prep Time
2-4servings 5minutes
Cook Time
  • 1small cauliflowerflorets divided
  • 1small Romanesco Cauliflowerflorets divided
  • 1pound Broccoli
  • 2 Seedless Orangespeeled and sliced thinly
For the Vinaigrette
  • 1 orangezested and squeezed
  • 4 Anchovies
  • 1 Hot Pepper(fresh if possible), sliced or chopped according to preference
  • 1tablespoon Capers conserved in salt and un-rinsed
  • 4tablespoons extra-virgin olive oil
  • Salt and pepperto taste
  1. In the vinaigrette container add the orange zest and juice, anchovies, hot pepper, capers, olive oil and salt and pepper. You can either chop them finely or leave them all whole (except for the hot pepper) depending on the preferences at your dinner table.
  2. Give the container a good shake and set aside.
  3. Peel the oranges either by hand or with a knife, removing all the little hanging white piths. Then, slice it thinly cross-wise.
  4. If your oranges are not seedless, pick the seeds out of the slices and set aside.
  5. Prepare your pressure cooker by adding one cup of water to the bottom, and placing the steamer basket, inside.
  6. Add all of the florets into the steamer basket.
  7. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 6 minutes at LOW pressure.
  8. When time is up, open the cooker by releasing the pressure.
  9. Transfer the florets to a serving dish, interleave with orange slices, give the vinaigrette another good shake and pour on top.